Take the phyllo dough sheets and cut them into long rectangular strips (about 4 inches wide).

Stack a few layers of strips together to create the base for each rose.

In a mixing bowl, combine the ground almonds and shredded coconut.

Add one capful of rose water and one capful of orange blossom water.

Mix well until the filling is slightly damp and fragrant.

Brush a strip of phyllo dough with melted ghee.

Place a line of the almond-coconut filling along the length of the strip.

Fold the dough over the filling and brush again with ghee.

Carefully roll the strip from one end to the other, creating a rose shape.

Place the "roses" in a baking tray greased with ghee. If any dough remains, you can place pieces in the gaps.

Brush the tops of the roses generously with more melted ghee.

Preheat your oven to 190°C (375°F).

Bake for approximately 20 minutes or until the pastry is golden brown and crispy.

While the baklava is baking, add sugar and water to a saucepan.

Add a slice of lemon.

Let it boil for about 5 minutes without stirring.

Turn off the heat and add the rose water. Let it cool slightly before using.

As soon as the baklava comes out of the oven, pour the syrup over the hot pastry so it absorbs the sweetness.

Once cooled slightly, dip the bottom of each rose in shredded coconut.

Garnish the center of each rose with crushed pistachios and a dried rose petal.